Selected Physico-Chemical, Nutritional, Antioxidant and Sensory Properties of Wheat Bread Supplemented with Apple Pomace Powder as a By-Product from Juice Production

The present article aimed to study the effects of four selected concentrations (1%, 2%, 5%, and 10%) of apple pomace powder (APP), obtained from juice production, on the nutritional value and selected physico-chemical, antioxidant, and sensory properties of wheat bread. We have found that the ash an...

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Detalles Bibliográficos
Autores principales: Valková, Veronika, Ďúranová, Hana, Havrlentová, Michaela, Ivanišová, Eva, Mezey, Ján, Tóthová, Zuzana, Gabríny, Lucia, Kačániová, Miroslava
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101174/
https://www.ncbi.nlm.nih.gov/pubmed/35567257
http://dx.doi.org/10.3390/plants11091256

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101174/
https://www.ncbi.nlm.nih.gov/pubmed/35567257
http://dx.doi.org/10.3390/plants11091256

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